ProStart Level 2 Chapter 21: Desserts – Baking, Pastry, and Dessert Preparation
Review
Nibs - ✔✔Pieces of cocoa beans and the basis of all cocoa products.
Chocolate liquor - ✔✔Cocoa beans that are crushed into paste form.
Unsweetened - ✔✔Chocolate liquor is ________________________.
Cocoa butter - ✔✔The fat, or lipid, portion of cocoa beans that can be separated from the solid
materials.
Instant cocoa - ✔✔This chocolate product has been precooked, sweetened, and emulsified to
make it dissolve more easily in liquid.
Semisweet - ✔✔This chocolate product is made with about 45 percent chocolate liquor, 15
percent cocoa butter, and 40 percent sugar.
Unsweetened - ✔✔This chocolate product is made with about 90 percent chocolate liquor, 5
percent cocoa butter, and 5 percent sugar.
Bloom - ✔✔The white coating appearing on chocolate under adverse conditions.
Tempering - ✔✔The process of melting chocolate by heating it gently and gradually.
Bavarian cream - ✔✔This stirred custard is made by combining vanilla sauce, gelatin, and
whipped cream.
Review
Nibs - ✔✔Pieces of cocoa beans and the basis of all cocoa products.
Chocolate liquor - ✔✔Cocoa beans that are crushed into paste form.
Unsweetened - ✔✔Chocolate liquor is ________________________.
Cocoa butter - ✔✔The fat, or lipid, portion of cocoa beans that can be separated from the solid
materials.
Instant cocoa - ✔✔This chocolate product has been precooked, sweetened, and emulsified to
make it dissolve more easily in liquid.
Semisweet - ✔✔This chocolate product is made with about 45 percent chocolate liquor, 15
percent cocoa butter, and 40 percent sugar.
Unsweetened - ✔✔This chocolate product is made with about 90 percent chocolate liquor, 5
percent cocoa butter, and 5 percent sugar.
Bloom - ✔✔The white coating appearing on chocolate under adverse conditions.
Tempering - ✔✔The process of melting chocolate by heating it gently and gradually.
Bavarian cream - ✔✔This stirred custard is made by combining vanilla sauce, gelatin, and
whipped cream.
